Ful medames and koshari define Egypt’s core food identity, both built around beans, grains, and simple layering of ingredients. Koshari combines rice, lentils, pasta, and tomato sauce into a single dish that’s widely available and heavily consumed. Bread, especially baladi, is a constant across meals, used as both a side and utensil. Grilled meats like kebab and kofta appear regularly but are often secondary to the more affordable staple dishes. Falafel, made from fava beans rather than chickpeas, is another key component of everyday eating. The food structure is repetitive but flexible, centered on filling, accessible combinations.
